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The book is divided into five chapters, the first of which summarizes the chemical and biochemical properties of grass pea and provides nutritional evaluations. The second chapter provides an overview of foods containing Lathyrus sativus around the world, while the third describes Italian foods in detail. The fourth chapter focuses on the problem of neurolathyrism in connection with human nutrition and health. In closing, the fifth chapter sheds light on the historical and traditional food products sector from a food traceability and authenticity standpoint.
The book is divided into five chapters, the first of which summarizes the chemical and biochemical properties of grass pea and provides nutritional evaluations. The second chapter provides an overview of foods containing Lathyrus sativus around the world, while the third describes Italian foods in detail. The fourth chapter focuses on the problem of neurolathyrism in connection with human nutrition and health. In closing, the fifth chapter sheds light on the historical and traditional food products sector from a food traceability and authenticity standpoint.
Michele Barone is an experienced consultant working in the field of food science and technology. His work focuses mainly on food packaging and correlated failures and on selected food products with a dedicated tradition (for instance, the Mediterranean Diet). More recently, he has written about food traceability systems for European cheese products. Michele currently works at the Association 'Componiamo il Futuro' (CO.I.F.) in Palermo, Italy (sector: professional training). He has recently published 'Dietary Patterns, Food Chemistry and Human Health' and 'Quality Systems in the Food Industry' in the series SpringerBriefs in Chemistry of Foods.
Rita Tulumello, a biologist with a degree in Industrial and Food Biotechnologies from the University of Palermo, Italy, chiefly works on chemical and microbiological analyses related to food and industrial (non-food) areas. Her past experience concerns the evaluation of microbiological and chemical profiles related to various food products, including cow milk cheeses and environmental samples. In this regard, she has co-authored articles on food chemistry that focus on the estimation of antioxidant properties ascribed to several polyphenols in vegetable tissues and their potential use in meat preparations.
Provides a detailed overview of the nutritional benefits and risks of grass pea
Explains the role of Lathyrus sativus in traditional diets
Enables readers to gain a better understanding of food authenticity and quality issues
| Erscheinungsjahr: | 2020 |
|---|---|
| Fachbereich: | Allgemeine Lexika |
| Genre: | Medizin |
| Rubrik: | Wissenschaften |
| Medium: | Taschenbuch |
| Reihe: | Chemistry of Foods |
| Inhalt: |
vii
62 S. 4 s/w Illustr. 5 farbige Illustr. 62 p. 9 illus. 5 illus. in color. |
| ISBN-13: | 9783030590901 |
| ISBN-10: | 3030590909 |
| Sprache: | Englisch |
| Ausstattung / Beilage: | Paperback |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Tulumello, Rita
Barone, Michele |
| Auflage: | 1st ed. 2020 |
| Hersteller: |
Springer International Publishing
Springer International Publishing AG Chemistry of Foods |
| Maße: | 235 x 155 x 5 mm |
| Von/Mit: | Rita Tulumello (u. a.) |
| Erscheinungsdatum: | 08.10.2020 |
| Gewicht: | 0,125 kg |
Michele Barone is an experienced consultant working in the field of food science and technology. His work focuses mainly on food packaging and correlated failures and on selected food products with a dedicated tradition (for instance, the Mediterranean Diet). More recently, he has written about food traceability systems for European cheese products. Michele currently works at the Association 'Componiamo il Futuro' (CO.I.F.) in Palermo, Italy (sector: professional training). He has recently published 'Dietary Patterns, Food Chemistry and Human Health' and 'Quality Systems in the Food Industry' in the series SpringerBriefs in Chemistry of Foods.
Rita Tulumello, a biologist with a degree in Industrial and Food Biotechnologies from the University of Palermo, Italy, chiefly works on chemical and microbiological analyses related to food and industrial (non-food) areas. Her past experience concerns the evaluation of microbiological and chemical profiles related to various food products, including cow milk cheeses and environmental samples. In this regard, she has co-authored articles on food chemistry that focus on the estimation of antioxidant properties ascribed to several polyphenols in vegetable tissues and their potential use in meat preparations.
Provides a detailed overview of the nutritional benefits and risks of grass pea
Explains the role of Lathyrus sativus in traditional diets
Enables readers to gain a better understanding of food authenticity and quality issues
| Erscheinungsjahr: | 2020 |
|---|---|
| Fachbereich: | Allgemeine Lexika |
| Genre: | Medizin |
| Rubrik: | Wissenschaften |
| Medium: | Taschenbuch |
| Reihe: | Chemistry of Foods |
| Inhalt: |
vii
62 S. 4 s/w Illustr. 5 farbige Illustr. 62 p. 9 illus. 5 illus. in color. |
| ISBN-13: | 9783030590901 |
| ISBN-10: | 3030590909 |
| Sprache: | Englisch |
| Ausstattung / Beilage: | Paperback |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Tulumello, Rita
Barone, Michele |
| Auflage: | 1st ed. 2020 |
| Hersteller: |
Springer International Publishing
Springer International Publishing AG Chemistry of Foods |
| Maße: | 235 x 155 x 5 mm |
| Von/Mit: | Rita Tulumello (u. a.) |
| Erscheinungsdatum: | 08.10.2020 |
| Gewicht: | 0,125 kg |
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